Easy Red Wine and Shallot Pan Sauce – a classic way to elevate any quick steak dinner into a romantic bistro experience. Oh, and did I mention it’s easy?
This post is sponsored by Cowboy Charcoal on behalf of their Fire and Ice Competition. Can we get a Woot Woot for the lady pitmasters out there?
Things just got chilly in my neck of the woods. For a lot of you, that means putting the cover on the grill and heading inside for the season until the 70’s hit again next spring. DON’T. I am here to rally you to stay outdoors and cook with your grills all winter long. Why? Because nothing finishes a steak quite like a charcoal grill. And two, because how bad ass will you look when it’s negative 6 and everyone is without power eating pop tarts and you are firing of a serious meal without worry. Yeah, steaks in a snowstorm. These little red wine mushrooms sure beat those tiny marshmallows.
All you need to make sure you can fire off a delicious meal no matter how cold it gets is a solid bag of charcoal and a decent chimney starter (ok, a grill is rather 101, so we are going to take that for granted). A steak is one of the simplest things to grill, needing just a few minutes on each side before resting and serving. Perfect for those chilly nights when you don’t want to sacrifice flavor. For a fun way to grill over the chimney starter, check out this post, or for a perfect steak every time, see this recipe. To really dress up your steak, in make this pan sauce in an iron skillet over the coals for a classy finish to your favorite classic cut.
Now, for those of you who are serious foodies, this week is kind of a big deal. Down in sunny Orange Beach, Alabama, the World Food Championships are taking place. Serious cooks and contestants from all over the country have gathered for major awards, lessons, and the thrill of throwing down against their peers. I am excited to tell you that Cowboy Charcoal is anteing up for the first time to this elite cookoff, hosting their Fire and Ice Competition. It’s a grilling competition honoring the ladies of BBQ. All season long, female-led teams have been racking up points at KCBS competitions across the country, for this final feud. It’s coming down to the wire and the top 10 lady pitmasters have been selected to fire up their grills one more time in the final battle. Follow along with the World Food Championships to see who takes home the grand prize and get motivated. Next year, it could be you!
Now, let’s dress up that victory steak with Easy Red Wine and Shallot Pan Sauce for Steaks.
Now that you’ve got the sauce, you probably want to know what to put it on. I’ve got you covered with these recipes!
- Pan Seared New York Strip Steak and Scallops
- Perfect Pan Seared Ribeye Steaks
- Charcoal Chimney Starter Grilled Steaks
If you’ve tried my Red Wine and shallot Pan Sauce Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Easy Red Wine and Shallot Pan Sauce for Steaks
- 1 cup mushrooms stems removed
- 1 tbs olive oil
- 1 shallot sliced thin
- 1/2 cup red wine
- 1 tbs Worcestershire sauce
- 2 tbs butter
- Swirl the olive oil in a preheated skillet over medium heat. Add the mushrooms and toss to coat. Sprinkle with salt and allow the mushrooms to cook until the liquid has been pulled out of them and absorbed, 5 to 7 minutes. Add the shallot and cook until browned, about 2 minutes. Season with fresh thyme and cook 30 seconds longer.
- Add 1/4 cup of the wine. Scrape up any browned bits that may be stuck to the bottom. Add the remaining wine and Worcestershire sauce, reduce heat, and simmer for 5 to 7 minutes until the liquid has reduced by half.
- Off heat, stir in the 2 tablespoons of butter, one at a time, swirling to melt. Season with salt and pepper as needed.
- Spoon over cooked steaks when ready to serve.